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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Living in Arizona, we enjoy all sorts of foods with Southwestern flair, such as these beef-stuffed tortillas. The recipe is easy to make and easy to serve. Ingredients:
2 bone-in beef chuck roasts (2-1/2 to 3 pounds each) |
2 tablespoons canola oil |
1 cup water |
1 large onion, chopped |
4 garlic cloves, minced |
2 teaspoons dried oregano |
2 teaspoons salt-free seasoning blend |
1 teaspoon pepper |
1 can (28 ounces) no-salt-added diced tomatoes, undrained |
2 cans (4 ounces each) chopped green chilies |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 cup cold water |
4 to 6 drops hot pepper sauce |
18 flour tortillas (8 inches), warmed |
1 cup plus 2 tablespoons each shredded fat-free cheddar cheese, fat-free sour cream and salsa |
Directions:
1. In a Dutch oven over medium heat, brown roast in oil; drain. Add water, onion, garlic, oregano, seasoning and pepper; bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender.
2. Remove roasts; cool. Remove meat from bone and cut into bite-size pieces. Skim fat from pan juices. Add tomatoes and chilies; mix well. Add meat; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
3. Combine flour and cold water until smooth. Stir into beef mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add pepper sauce. Spoon down the center of tortillas; fold top and bottom of tortilla over filling and roll up. Serve with cheese, sour cream and salsa. Yield: 18 servings.
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